1 dozen fresh live rock crabs
2 tbs salt
1 1/2 cups of white vinegar
2 tablespoons pepper
3 tablespoons Old Bay seasoning
3 tablespoon sugar
1 tablespoon dill weed

Fill a 4-5 gallon heavy bottomed stock pot 2/3 full with cold, fresh water and add 2 12 oz. cans of beer of your choice.

Put all ingredients into the stock pot, except for the crabs.

Bring to a hard boil. Let boil for 5 minutes. Cover and boil 5 more minutes.

Add crabs one at a time to pot. Cook for 25-30 minutes, uncovered.

Cover and cook an additional 15 minutes.

Drain and serve.

This is a old Newport Rhode Island favorite from times when fishermen would cook right on their boats.

Submitted by: Chef KeithDen